1994: EPIRUS SA founded in Ammotopos, Arta. It initially produced Feta, Kefalograviera and Mizithra (hard whey cheese) . It was the first company in Greece to produce feta, pre-packed in brine, for optimum preservation.
1995: EPIRUS SA starts exporting its products;
1996: Launch of EPIROS Graviera.
1997: Launch of EPIROS Kefalotiri.
1997: EPIRUS becomes the first cheese-making company to be certified with ISO 9001:2000. It has since received other significant certifications such as ISO 2200 and IFS.
1998: In cooperation with the Aristotle University of Thessaloniki, EPIRUS starts producing the 1st ever graviera with probiotics.
1999: The product range expands with EPIROS Goat Cheese, from 100% goat’s milk (the 1st 100% goat’s cheese in Greece) & EPIRUS Concentrated Butter.
2004: With a workforce of 140 full-time and seasonal employees EPIRUS becomes the largest production plant in the prefecture of Arta.
2007: Milk is now collected exclusively by trucks that are fully-owned by EPIRUS; they are equipped with pre-cooled milk tanks and have been distributed to all the co-operating farmers.
2007: EPIROS Feta wins the Gold Prize at the first cheese competition to take place in Greece, within the framework of the 1st Hellenic Milk & Cheese Festival.
2007: EPIRUS SA operates a photovoltaic park for the production and sale of energy (1st in Western Greece) with a capacity of 20KWh.
2007: Launch of Logadi Epiros, a traditional semi-hard cheese with only 17% fat.
2008: Epiros Light White, with a fat content of 12%, is launched.
2007-2009: The production & packaging department is re-organized (an investment of 17M €)
2012: Epiros Zemitha is launched, the only grated cheese on the market with less than 1% fat
2013: Launch of Epiros Oikogeneiako. 2015: Lauch of Epiros Feta with Reduced Salt (40% less salt versus Epiros Original Feta) 2017: Launch of Epiros Organic Feta.
Today, exports make for 15% of total Epiros sales.